powerplantop
Executive Chef
For the Sauce
4 Dried Chile Arbol
2 Cloves Garlic
1/2 of a small onion
4 Roma tomatoes
Blister all ingredients on a pan
Soak the chilies in water until they become soft
Put all of the ingredients in a blender and blend with:
1 Tablespoon tomato paste (helps thicken and keep it red)
1/2 teaspoon Mexican oregano
1/2 teaspoon salt
1/4 cup water
Strain sauce thru a sieve
Put sauce on a low burner until ready to use
Test for salt just before using
For the Peppers
Blister the Poblano peppers with a broiler (or over fire)
Peel the peppers and remove the seeds.
Whip 4 egg whites and a pinch of salt until stiff peaks form
Cut in 4 egg yolks
Stuff with Oaxaca cheese.
Dust with flour
Coat with egg misture
Fry in a 1/4 inch of oil
While frying the first side spoon hot oil over the other side to set the egg mixture (makes it easier to turn).
When brown on both sides remove from oil and put on paper towel
Add sauce to plate
Put the pepper on top of the sauce
Chili Relleno by powerplantop, on Flickr
4 Dried Chile Arbol
2 Cloves Garlic
1/2 of a small onion
4 Roma tomatoes
Blister all ingredients on a pan
Soak the chilies in water until they become soft
Put all of the ingredients in a blender and blend with:
1 Tablespoon tomato paste (helps thicken and keep it red)
1/2 teaspoon Mexican oregano
1/2 teaspoon salt
1/4 cup water
Strain sauce thru a sieve
Put sauce on a low burner until ready to use
Test for salt just before using
For the Peppers
Blister the Poblano peppers with a broiler (or over fire)
Peel the peppers and remove the seeds.
Whip 4 egg whites and a pinch of salt until stiff peaks form
Cut in 4 egg yolks
Stuff with Oaxaca cheese.
Dust with flour
Coat with egg misture
Fry in a 1/4 inch of oil
While frying the first side spoon hot oil over the other side to set the egg mixture (makes it easier to turn).
When brown on both sides remove from oil and put on paper towel
Add sauce to plate
Put the pepper on top of the sauce
Chili Relleno by powerplantop, on Flickr